Roasted Carrot, Lentil and Haloumi Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6 medium (600 grams approx) carrots, skin on
  • 2 tablespoons extra virgin olive oil
  • pinch of salt
  • ½ cup Australian grown French green lentils, rinsed
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons pomegranate molasses (or just more balsamic vinegar and a little more honey)
  • 2 teaspoons honey
  • ½ cup chives, chopped
  • 2 cups herbs - parsley, coriander, mint, leaves picked, washed
  • 100 grams haloumi, sliced
  1. Heat oven to 200 degrees C and line a baking tray with greaseproof paper.
  2. Wash carrots. If long (more than 10 cm), cut in half first, then cut in half lengthways.
  3. Place in a medium sized bowl, drizzle over some olive oil and sprinkle with a pinch of salt. Toss to coat.
  4. Tip onto baking tray and bake for 30-40 minutes, or until golden brown. You may like to turn them over halfway through so they brown evenly.
  5. Meanwhile, boil the kettle, then place lentils in a medium saucepan, along with about 3 cups of boiling water and heat until the water comes back to the boil.
  6. Reduce heat and simmer, partly covered with a lid, for about 20 minutes, checking after about 15 minutes. You want your lentils to be slightly firm, definitely not mushy!
  7. When cooked, drain and rinse and return to saucepan. Add remaining olive oil, along with the balsamic vinegar, pomegranate molasses, honey, chives and a pinch of salt. Stir to coat the lentils and if using immediately, place lid on pot to keep warm.
  8. When ready to serve, heat a frypan over medium heat. When hot, add slices of haloumi and cook until golden brown on both sides.
  9. Scatter herbs over the base of a serving platter. Top with carrots, then lentils and drizzle evenly with remaining dressing.
  10. Lastly top evenly with cooked haloumi and serve.
  11. Enjoy!
Recipe by Healthy Home Cafe at